Homestyle Cheese Ravioli in Homestyle Egg Dough - 12 pc, about 12 oz

If you ever have the pleasure to walk the narrow streets of Italy, you will find small corner cafes that serve hand-pressed cheese ravioli in thick egg dough. Pappardelle's co-founder David Bowen infused five cheeses into this simple, yet elegant, ravioli to pay tribute to the fine Italian purveyors that inspired him to found our company.
  • - Italian Sausage, Broccoli Rabe, Provolone Cheese

    - Olive Tapenade, Pancetta, Fresh Mozzarella

    - Bolognese

  • - Homestyle Cheese Ravioli with Bolognese Sauce

  • To prepare, bring 4 quarts (3.8 liters) of lightly salted water to a boil. Add pasta to water, return water to a gentle boil to prevent filled-products from breaking and stir gently for fifteen seconds. Cook pasta for 8-10 minutes or until al dente, stirring intermittently. Drain and serve immediately.
  • Filling: Ricotta Cheese (Pasteurized Milk, Vinegar, Salt), Romano Cheese (Sheep Milk, Cheese Cultures, Salt, Enzymes), Cream Cheese (Pasteurized Milk and Cream, Cheese Culture, Soybean Fiber, Salt, Carob Bean and/or Xanthan and/or Guar Gums), Provolone Cheese (Pasteurized Cow Milk, Cheese Cultures, Salt, Enzymes), Parmesan Cheese (Cow Milk, Cheese Cultures, Salt, Enzymes), Eggs, Soybean Fiber, Spices, Salt. Dough: Durum Semolina Flour (Milled Wheat, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Eggs, Wheat Gluten, Vegetable Oil, Natural Colors, Salt.

    Contains: Eggs, Milk, Soy, Wheat.

  • Pappardelle's Homestyle Cheese Ravioli Nutritional Statement